Name: King Trumpet Mushrooms with Smoked Paprika Vinaigrette
Total time: 1 h
Ingredients: 1¼ pounds king trumpet mushrooms; 1¼ teaspoons table salt , divided; ½ cup extra-virgin olive oil; 8 garlic cloves , lightly crushed and peeled; 1 sprig fresh rosemary; ¼ cup minced fresh parsley; 2 tablespoons sherry vinegar; ½ teaspoon smoked paprika

Why This Recipe Works

King trumpet mushrooms (Pleurotus eryngii), also known as king oyster mushrooms, are large, dense mushrooms with a mild flavor. When cooked, their nutty, earthy flavors shine, and their texture becomes soft and silky. We wanted to find a cooking method that would bring out their best but also be economical and uncomplicated. We halved the mushrooms lengthwise and then crosshatched and salted their cut surfaces to promote better crisping and seasoning. We then slow-cooked them in a generous glug of olive oil before cranking up the heat to crisp them. We served the mushrooms with a simple sauce of pan-roasted garlic; parsley; sherry vinegar; smoked paprika; and the warm, aromatic cooking oil. We recommend serving these mushrooms as a side dish; with bread and cheese as an appetizer; or chopped and added to an omelet, risotto, or pasta sauce.

Before You Begin

Look for king trumpet mushrooms, also known as king oyster mushrooms, that are unblemished and firm and weigh about 3 ounces each. You can substitute red or white wine vinegar for the sherry vinegar. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

Instructions

Trim bottom ½ inch from mushroom stems, then halve mushrooms lengthwise. Cut ¼-inch crosshatch pattern, about 1/16 inch deep, on cut sides of mushrooms. Sprinkle 1 teaspoon table salt on cut sides of mushrooms and let sit, cut sides up, for 15 minutes.

Heat oil, garlic, and rosemary in 12-inch nonstick skillet over medium-low heat until fragrant, about 2 minutes. Arrange mushroom halves, cut sides down, in even layer in pan (pan will appear crowded at first; mushrooms will shrink as they cook). Heat until bubbles begin to form around edges of mushrooms, about 2 minutes.

Reduce heat to low, cover, and cook for 10 minutes. Using tongs, flip mushrooms and continue to cook, covered, until paring knife inserted into mushrooms meets little resistance, 8 to 10 minutes longer.

Flip mushrooms, cut sides down, in pan. Transfer garlic to cutting board. Increase heat to medium-high and cook, uncovered, until mushrooms are golden brown on cut sides, 4 to 6 minutes. Transfer mushrooms, cut sides up, to serving platter.

Mash garlic into paste with side of large knife. Transfer garlic to medium bowl. Carefully pour warm oil from pan into bowl with garlic paste; discard rosemary sprig. Whisk in parsley, vinegar, paprika, and remaining ¼ teaspoon table salt. Drizzle ¼ cup dressing over mushrooms. Sprinkle with flake sea salt, if desired. Serve, passing remaining dressing separately.